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How to Make Authentic Drunken Noodles Pad Kee Mao

Ingredients

Scale

For the Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce (for color, optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste or sambal oelek (adjust to taste)

For the Noodles:

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1–2 Thai bird’s eye chilies, chopped (adjust to taste)
  • 1/2 pound chicken, beef, or tofu, sliced or cubed
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 1 cup Thai basil leaves
  • 2 green onions, cut into 1-inch pieces
  • 1/2 cup baby corn (optional)
  • 1/2 cup cherry tomatoes (optional for a burst of sweetness)

Instructions

  1. Prepare the Noodles:
    • Soak the rice noodles in warm water for about 20 minutes until they are soft but still firm to the bite. Drain and set aside.
  2. Make the Sauce:
    • In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), brown sugar, and chili paste. Stir until the sugar is dissolved and set aside.
  3. Cook the Protein:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the garlic and bird’s eye chilies, and stir-fry for about 30 seconds until fragrant.
    • Add your choice of protein (chicken, beef, or tofu) and stir-fry until cooked through. Remove from the pan and set aside.
  4. Stir-Fry Vegetables:
    • In the same skillet or wok, add the remaining tablespoon of oil. Add the bell pepper and onion, and stir-fry for a few minutes until they start to soften. If using, add baby corn and cherry tomatoes.
  5. Combine Ingredients:
    • Add the cooked noodles to the skillet along with the prepared sauce. Toss everything together until the noodles are evenly coated with the sauce and heated through.
  6. Final Touches:
    • Return the cooked protein to the skillet. Add the Thai basil leaves and green onions. Stir everything together for another minute or two, until the basil is wilted and the dish is well combined.
  7. Serve:
    • Serve the Drunken Noodles hot, garnished with additional Thai basil leaves or lime wedges on the side if desired.
  • Author: Maria